This riff on Basque pipérade, a classic dish of stewed peppers, incorporates seafood from the region. Hake is traditional, but mild, white-fleshed fish like striped bass or haddock make fine substitutes. Fresh clams offer a briny sweetness. Any assortment of mild peppers will work here.
- 1⁄3 cup extra-virgin olive oil
- 2 cloves garlic, finely minced (1 Tbsp.)
- 1 tbsp. all-purpose flour
- 1⁄2 cup dry white wine
- 2 cups fish stock or clam broth
- 3⁄4 tsp. kosher salt, or more to taste
- 1 lb. assorted mild green peppers (such as Anaheim, poblano, bell, or shishito), cut into 1/4-inch strips (3 1/2 cups)
- 1 medium Spanish onion, thinly sliced
- 2 tbsp. chopped fresh flat-leaf parsley, plus more for garnish
- 2 lb. skin-on, boneless hake, striped bass, or haddock, cut into 8 equal fillets
- 12 Manila clams, scrubbed
- 1-2 tsp. piment d’Espelette (ground Espelette pepper, optional)
- In a 12-inch skillet, heat the olive oil over medium-high heat. Add the garlic and cook, stirring occasionally, until just beginning to brown, 1 minute. Sprinkle the flour over the garlic and stir to combine. Add the wine and cook, stirring rapidly, until the mixture thickens and reduces slightly, about 2 minutes. Add the fish stock and kosher salt, then bring the mixture back to a boil. Add the peppers, onion, and parsley, and spread into an even layer on the bottom of the pan. Raise the heat to high, cover the pan, and simmer until the vegetables are softened, about 5 minutes.
- Uncover the pan and place the fish pieces skin side up in a single layer atop the vegetables. Nestle the clams in between the fillets and season the fish with salt to taste. Cover and cook until the fillets are just opaque at the center and the clams have opened, 5-7 minutes. (Discard any clams that do not open.)
- On a deep serving platter, scatter the vegetables, then place the fish and clams on top. Spoon the remaining broth over the fish and garnish with chopped parsley and Espelette pepper, if using; serve immediately.